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Water-dipped seasoner

A seasoning and dipping technology, which is applied in the field of dipping seasonings, to achieve the effects of protecting water and soil resources, increasing the amount of pepper planting, and increasing employment rates

Active Publication Date: 2015-06-17
YUNNAN NILUOFEI FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are many kinds of condiments on the market, there is no product that not only guarantees the original flavor of the condiments, but also takes into account the nutrition, health value and convenience of the ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1 Making slightly spicy seasoning for dipping in water

[0012] Dipping seasoning, made from the following raw materials, the proportion of red pepper 70%, salt 11%, pepper 2%, star anise 2%, grass fruit 2%, fennel 2%, ginger powder in every 100g dipping seasoning 2%, pepper 2%, monosodium glutamate 7%. The production steps are as follows:

[0013] (1) Wash the red pepper and put it in a sieve to dry it until the water content is below 10%, put it in a pot with a temperature of 60°C and fry for 3-5 minutes, pour it into a sieve to cool, and then crush it into chili powder. Add salt and monosodium glutamate to the chili powder, mix well and set aside;

[0014] (2) Pour an appropriate amount of vegetable oil into the hot pot. When the oil temperature reaches 60°C, put pepper, star anise, grass fruit, fennel, ginger powder and pepper into the pot and fry for 3-5 minutes. After cooling, filter Oil, crushed into powder, then added to the chili powder prepared in s...

Embodiment 2

[0015] Example 2 Making medium-spicy seasoning for dipping in water

[0016] Dipping seasoning, made from the following raw materials, the proportion of red pepper per 100g of dipping seasoning is 71%, salt 10%, pepper 2%, star anise 2%, grass fruit 2%, fennel 2%, ginger powder 3%, pepper 2%, monosodium glutamate 6%. The production steps are as follows:

[0017] (1) Wash the red pepper and put it in a sieve to dry it until the water content is below 10%, put it in a pot with a temperature of 60°C and fry for 3-5 minutes, pour it into a sieve to cool, and then crush it into chili powder. Add salt and monosodium glutamate to the chili powder, mix well and set aside;

[0018] (2) Pour an appropriate amount of vegetable oil into the hot pot. When the oil temperature reaches 60°C, put pepper, star anise, grass fruit, fennel, ginger powder and pepper into the pot and fry for 3-5 minutes. After cooling, filter Oil, crushed into powder, then added to the chili powder prepared in st...

Embodiment 3

[0019] Example 3 Making Extra Spicy Dip Seasoning

[0020] The dipping seasoning is made from the following raw materials. For each 100g of the dipping seasoning, the proportion of elephant trunk shabu-shabu chili is 70%, salt is 15%, peppercorns are 2%, star anise is 1%, grass fruit is 1%, and fennel is 1%. , ginger powder 2%, pepper 1%, monosodium glutamate 7%. The elephant trunk shabu-shabu pepper used is purchased from Luxi, Dehong Prefecture, Yunnan Province. It is also called "shabu soup spicy", which belongs to the genus Capsicum in the family Solanaceae. The color is bright, and the smell is spicy, and the locals call it shabu-shabu spicy.

[0021] The steps for making extra spicy dipping seasoning are as follows:

[0022] (1) Wash the elephant trunk rinsing peppers, put them in a sieve and dry them until the water content is below 10%, put them in a pot with a temperature of 65°C and fry them for 3-5 minutes, pour them into a sieve, cool them, and crush them into C...

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PUM

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Abstract

The invention relates to a water-dipped seasoner which is prepared from the following components of 70%-71% of chili, 10%-15% of salt, 1%-2% of Chinese prickly ash, 1%-2% of anise, 1%-2% of amomum tsao-ko, 1%-2% of foeniculum vulgare, 2%-3% of ginger powder, 1%-2% of pepper and 6%-8% of aginomoto. By utilizing the water-dipped seasoner prepared by adopting a method disclosed by the invention, the current situation of a single taste of the water-dipped seasoner is changed. The water-dipped seasoner is good in taste, fresh, tasty and refreshing, peppery but not dry and appetizing, meets the needs of a relatively large number of consumers and is well received by the consumers.

Description

technical field [0001] The invention relates to the technical field of seasoning food, in particular to a water-dipping seasoning. Background technique [0002] Condiments refer to auxiliary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. The seasoning processing industry is one of the food industries that is most closely related to the convenience food industry, frozen food industry, puffed food industry, meat industry, catering industry and other industries in the food industry. Its research and development and production level directly or indirectly reflect this The development level of the food industry in the country or region. [0003] The condiment industry is a typical "small product, big market" industry. The product can enter thousands of households as a t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10
Inventor 李琼梅李逢发
Owner YUNNAN NILUOFEI FOOD DEV CO LTD
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